Weber is coming out with a “water” pan that will sit under the S.F. grates.

[JpsBBQ]

Folks, what are your experiences with water or drip pans? I did a set of ribs last weekend and put two pans on the flavorizer bars to keep them moist for the 6 hour run. It was the first time that I had used a pan in the SF. The ribs were great in the middle of the racks. The ends, which stuck out over the edge of the pans, got a little crunchy. I am assuming that this was due to air flow around the back and fronts of the pans. I have noticed in your pictures that several of you have pans but they are usually bigger than the meat. Any comments are appreciated.

Another way is to put the ribs on the second level. Gets them up and away from the heat source and right in the smoke convection path. Although, if you are cooking them 6 hours that means you are cooking at 225 or lower. Shouldn’t have charring at that temp. I either wrap, spritz or mop As needed. I like cooking on the second level if logistics makes that possible.

 

[Dassman5]

Folks, what are your experiences with water or drip pans? I did a set of ribs last weekend and put two pans on the flavorizer bars to keep them moist for the 6 hour run. It was the first time that I had used a pan in the SF. The ribs were great in the middle of the racks. The ends, which stuck out over the edge of the pans, got a little crunchy. I am assuming that this was due to air flow around the back and fronts of the pans. I have noticed in your pictures that several of you have pans but they are usually bigger than the meat. Any comments are appreciated.

I do not always use a water pan, but when I do, I have two options. For smaller and shorter smokes at temps up to around 250F I do use the Weber water pan that sits just above the flavorizer bars. It work well, and I have found a source for inexpensive throw-away replacement pans.

For larger smokes like briskets and butts, I use a half-size aluminum, disposable steamer pan and place that directly over the center flavorizer bar. It is larger and holds more water and also serves to catch the excess grease and drippings.
Both options allow the use of both the upper and lower grates, although I almost do all of my meats ( not fowl) on the upper grate, freeing up space on the lower grate for sides.

 

[abmet]

I haven’t used a water pan for ribs, I just go naked. I do use a pan under the grates for pork shoulder. The ones I have are just a little bigger than an 8 lb shoulder, and I can fit two in my EX4 if needed. I’m using for ease of cleanup only.

 

[MattyM]

Hi there, for those using the Weber wet smoke pans, are they any better than just putting a pan on top of the flavorizer bars under the grill? I was going to get two for my on order EX4 but think I’ll hold off and just see how I get on with above ‘lazy‘ option!

 

[Dassman5]

Hi there, for those using the Weber wet smoke pans, are they any better than just putting a pan on top of the flavorizer bars under the grill? I was going to get two for my on order EX4 but think I’ll hold off and just see how I get on with above ‘lazy‘ option!

I have one and have used it several times. It is convenient and does the job on my ex4 for smaller cuts and where moisture is more important than catching grease ( I only have one). For larger smokes like brisket and butts I still prefer to use a half-size steamer pan directly on top of the flavorizer bars.

 

[MattyM]

Thanks, I think try a pan ... just have read some have issues with it directly on the flavorizer bars vs wanting a gap Between. NoT sure why, in my mind it should work ok, as the bars are higher than the heat box so should still have good air flow.